Ingredients
Makes 4 pizzas
MOZZARELLA
Tomato sauce
TOPPINGS (optional)
Method
- Make the mozzarella ahead of time. Strain the soaked cashews and blitz them along with yoghurt, water, tapioca, agar, and salt until completely smooth. Leave to culture for about 24 hours at room temperature.
- Add the mozzarella mixture to a saucepan over medium heat and stir continuously for at least 10 minutes, until it becomes super thick, stretchy, and a bit glossy.
- Meanwhile, prepare an ice bath in a large bowl. When the mozzarella mix is ready, use an ice cream scoop to drop balls of the mixture into the ice bath where they will take shape. Leave to cool for 30 minutes, then transfer to a jar.
- Make a brine by mixing 2 tbsp of salt with 1–2 cups of water, depending on the size of your jar. Fill the jar containing the mozzarella balls with the brine and add the rosemary, garlic, and peppercorns to taste, if using. You can store these in the fridge for up to 2 weeks.
- To make the tomato sauce, preheat the oven to 180°C. Place the tomatoes and garlic cloves into a baking dish, drizzle with the olive oil and vinegar, and sprinkle with the sugar and salt. Roast for 40 minutes. Allow cool before blitzing in a food processor. Set aside.
- To make the dough, combine the yeast, sugar, and water in a jug and leave for 10 minutes, at which point, bubbles should start to form.
In a large mixing bowl, combine the flour and salt then make a well in the centre. Add the yeast mixture and stir through. Turn the dough out onto a floured surface. Knead lightly into a ball then place back in the bowl. - Rub the top with olive oil to prevent it from drying out then leave in a warm place to prove for about 2 hours.
- When ready to make your pizza, knead the risen dough for 5 minutes on a floured surface. Divide into 4 pieces. Roll each piece into a ball then roll out into a flat pizza base with a rolling pin.
- Preheat the oven to 200°C. To assemble the pizzas, layer each base with tomato sauce, your choice of veggie toppings, and mozzarella. Place each pizza on a preheated baking tray and cook in the oven for about 10 minutes, or until the base is cooked through and the cheese is slightly golden. Top with fresh basil and a little olive oil and salt before serving.
